directions
-
1
Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #29 horn extrude the mixture into the casings and twist off into four to six-inch links
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3
Poke several holes down the length of each sausage
-
4
Refrigerate, uncovered, on a rack for 12 to 24 hours to dry slightly before cooking or freeze for later use.
Bavarian Bockwurst
ingredients
- 1 pound ground pork
- 1 pound ground veal
- 1-1/2 tablespoons minced chives
- or green onion tops
- 3/4 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons cream, milk or beer